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Shrikhand | Kesar Elaichi Shrikhand | Kesar Pista Shrikhand

Mom's Traditional Shrikhand, made with strained yogurt and sugar. Kesar Elaichi flavor, pistachio garnish, clear tips, no-cook dessert.
Prep Time: 30 minutes
Resting Time: 8 hours
Servings: 6 Servings

Ingredients

  • Curd/Yogurt from 1 LtrFull-fatt milk
  • 3/4 - 1 cup Sugar powdered, Depends on your taste, I am using Demerara sugar and hence it is brown in colour.
  • 1 teaspoon Cardamom Powder
  • 15-20 Saffron Strands Kesar
  • 2 tbsp Pistachio chopped , Optional
  • 1 tbsp Pistachio powder coarsely ground
  • 2-3 drops Edible Food Colour Yellow, powder, or gel, or liquid (pinch, or 2-3 drops)

Instructions

  • If sugar has big granules, powder it and keep it aside.
  • Put a sieve over a wide bowl in such a way that the sieve is on the top and does not touch the bottom on the bowl .
  • Put up a clean muslin cloth on top of it.
  • Add in the yogurt over this, cover it lightly with the same cloth or a plate.
    Curd/Yogurt
  • Keep it in the fridge overnight or at least for 7-8 hours or overnight
  • Alternatively, you can add the yogurt in a muslin cloth and hang this for 7-8 hours, so that it helps the water to come out.
  • In the morning or after 7-8 hours, you will have firm chakka in the cloth and clear whey in the bowl.
  • In a bowl, add in the chakka, strained yogurt/curd or chakka. (If using a hand mixer)
  • Alternatively, take a high-hipped platter (parat and add the strained yogurt/curd or chakka to it
  • Add in 3/4 cup of sugar little by little and beat until all the sugar is incorporated.
    3/4 - 1 cup Sugar
  • The sugar needs to be dissolved completely in the yogurt. This process will take time.
  • You will get a nice, fluffier, and creamy texture. after about 7-8 minutes of beating time with a hand blender and more by hand.
  • Taste and check, if required, add the remaining sugar.
  • Now add the Saffron strands and cardamom and mix.
    15-20 Saffron Strands, 1 teaspoon Cardamom Powder
  • One can use food colour if required. It is optional.
    2-3 drops Edible Food Colour
  • If using food colour, add it very little at a time as it imparts a strong colour.
  • If using pistachio or almonds, add them too and mix.
    2 tbsp Pistachio
  • Garnish with saffron strands, chopped nuts, and coarsely ground nuts.
    15-20 Saffron Strands, 1 tbsp Pistachio, 2 tbsp Pistachio
  • Refrigerate and let it cool for a few hours.
  • Serve it with some hot puri's or enjoy it as a dessert on its own.

Notes

  • Standard US-size cups and spoons used. 1 cup = 235 ml, 1 teaspoon = 5 ml, 1 tablespoon = 15. ml
  • Use powdered sugar so that the sugar dissolves completely. 
  • One can use a balloon whisk, too.
  • The hand method will take more time.